Best Crispy Scallops With Soy Dipping Sauce Recipes

CRISPY SCALLOPS WITH SOY DIPPING SAUCE

Crispy Scallops with Soy Dipping Sauce image

Make and share this Crispy Scallops with Soy Dipping Sauce recipe from Food.com.

Provided by mielhollinger

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 lbs sea scallops, sliced in half horizontally and patted dry
1/2 cup fine dry breadcrumb
2 teaspoons sesame seeds
1/2 teaspoon ground ginger
1 large egg white
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon reduced sodium soy sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chopped scallion
1 teaspoon honey

Steps:

Preheat oven to 450*F.
Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside.
In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy.
In a shallow dish, stir together bread crumbs, sesame seeds and ginger.
Add the scallops to the egg white mixture, tossing to coat well.
Coat each scallop with the bread crumb mixture and place on prepared rack.
Bake for 10 minutes or until outsides are golden and centers are opaque.
Prepare dippins sauce by combining ingredients and serve along side of the scallops.

PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE

Pan Seared Scallops With Asian Dipping Sauce image

These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy

Provided by Shawn C

Categories Asian

Time 9m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

10 sea scallops (1 1/2 oz weight each at least)
olive oil
salt
pepper
6 large garlic cloves, sliced thin
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1/2-1 teaspoon red pepper flakes
2 tablespoons lemon juice
1 teaspoon dried cilantro (or 1 bunch fresh)

Steps:

in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
serve scallops and sauce immediately.

SOY-GLAZED SCALLOPS

Soy-Glazed Scallops image

Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup lemon juice
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
12 sea scallops (about 1-1/2 pounds)

Steps:

In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.

Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME

Soy-Butter Basted Scallops With Wilted Greens and Sesame image

This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.

Provided by Colu Henry

Categories dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound large sea scallops, patted dry
Kosher salt and black pepper
3 tablespoons grapeseed or canola oil, plus more as needed
2 tablespoons unsalted butter
2 tablespoons soy sauce
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes (optional)
1 1/2 pounds baby spinach or other tender greens
1 teaspoon toasted sesame oil
Lime wedges, for serving
2 tablespoons thinly sliced scallion greens
Sesame seeds, for garnish (optional)
Steamed rice, for serving

Steps:

Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.